The whiskey sauce on this bread pudding makes it the finest bread pudding I’ve ever had! My husband requests that I prepare it every Sunday for brunch.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
- 1 cup sauerkraut, drained well, squeezed very dry
- ¼ cup sweet pickle relish
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 4 ounces shredded Gruyere cheese
- 4 ounces shredded Emmenthaler cheese
- Crackers and bread for serving
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
- Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
- Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 441 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
March Madness and St Patrick’s Day party so a lot going on and this dip was the hit of the appetizer table. Felt bad for the other party guest’s untouched apps. The more surface area for browning the better. Next time I’ll go a little bigger on the cayenne pepper (a personal preference).
I used Bavarian sauerkraut because I like the lightly sweet flavor & I also used some sweet & spicy pickle relish for a fun kick. Great served on toasted rye bread triangles, or, well, a spoon works fine too.
This was a huge! hit at our St. Patrick’s Day celebration. It. Was. Excellent! I used mascarpone instead of cream cheese. I doubled both cheeses. The next time I make it, I will double the mayo, sour cream, and ketchup.
This is one of our go-to dips! I used corned beef from the deli and a bag of Sargento shredded swiss cheese. I buy a loaf of seeded rye bread, cut it into “chips” and then brush with a combination of butter and olive oil and toast in the oven til golden and crisped up. Perfect! I think next time, I’ll buy an extra bag of swiss to spread on top. Oh, I also used my kitchenaid stand mixer to make it easier on me – the dip came together in just a minute.
Made exactly as described, yet refrigerated it for a few hours before the game, tossed in the oven for 30 minutes, most excellent!
I halved the recipe (I am the only one in my family that is a fan of Reuben sandwiches) and loved the overall taste, but it was a bit too salty for me. Next time I will add more sauerkraut and reduce amount of meat.
I used good corned beef from the deli.
I’ve made this twice and it is awesome.
I made this with some leftover corned beef from St. Patrick’s Day used swiss cheese, but other than those 2 minor changes, I followed the recipe exactly. This is delicious! I served it with crackers.
I made it just like recipe using pastrami. I didn’t enjoy it because it’s not the splash of flavor the sandwich has.
My husband LOVES this dip. I’m about to make it a second time for my in-laws by doubling up the recipe. It’s definitely our new favorite dip. Try It! You won’t be disappointed!
This is an awesome dish to make. Everyone always loves it. Even my mother in law who is a vegetarian loved this dish and is having me make it again for their visit this weekend XD
I followed the recipe exactly and it was a big hit at my book club. I will make this again.
Made 1/2 batch and used canned corn beef and all regular Swiss cheese. Didn’t change anything else. Was looking forward to trying but thought it just OK. Served with rye toast, celery sticks, and scoop Fritos. Won’t be making again.
I made this for a Happy Hour appetizer and it was a big hit. I didn’t make any changes. I had some left over, so the next day I added a little more mayo, sour cream, and mustard, stirred it up and microwaved it and it was as good as the night before.
This Dip was Excellent! Reuben Sandwiches are my favorite & this dip tasted just like the sandwich! I Love ur Recipes & Videos!